Wild Blueberry Coconut Scones
This grain free Wild Blueberry Coconut Scones recipe is super easy to make and has the same comforting, crumbly feeling of a decadent bakery scone. Paleo. Gluten-free. Grain-free.
So, I will be 100% honest. I had no intentions of making a Wild Blueberry Coconut Scone recipe….ever. Haha But, I was watching t.v. one night and the girls on the show were eating scones and all of a sudden it just hit need. I. Need. A. Scone. NOW!! Kid you not. I literally got up off the couch and made these. I always tell my clients when a craving hits, satisfy it. So, I took my own advice and satisfied my cravings for a scone in less than 30 minutes. (Ok, maybe 35 because I had to take some photos of them for you first!)
I went with wild blueberries because I had a bag of frozen ones on hand and because blueberry breakfast recipes/desserts remind me of my times on Cape Cod when my dad or grandparents would take us to Bonatt’s Bakery to get the most incredible blueberry melt-a-ways! What I would give to have one of those at this very moment! If you are ever on Cape Cod, you must go there! But, I digress. You could use any fruit you like, chocolate chips, nuts, seeds, etc.!
You could also opt to top these off with a coconut butter glaze…..which I was very tempted to do but was too lazy to make happen before shoving one in my mouth! If you went with a chocolate chip version, a peanut butter drizzle would be delicious too!
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1/4 cup egg whites (or 1 large egg)
- 1/4 cup coconut oil, melted
- 2 - 4 tbsp. honey*
- 1 tsp. vanilla extract
- 2 cups almond flour (not meal)
- 1/4 - 1/3 cup tapioca flour*
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup frozen wild blueberries, thawed and rinsed
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper
- Whisk together egg whites, coconut oil, honey and vanilla.
- Add in almond flour, tapioca flour, baking soda and salt.
- Mix well.
- Fold in blueberries.
- Spoon batter onto parchment paper and shape into a 8-9 inch circle
- Bake for 20 minutes
- Carefully cut into 6 triangles and slightly separate each scone
- Return to the oven and bake for an additional 5 minutes
- Remove from the oven and allow to cool for at least 15 minutes before enjoying
- Top with extra coconut butter, if desired
Nutrition for 1 out of 6 scones: 9g protein, 23g carbs, 28g fat
If you are using 3-4 tbsp honey then use 5 tbsp. tapioca flour.
Recipe slightly adapted from: www.verywell.com
These are no little scones either! I am talking six large, crumbly, healthy yet decadent scones! Filled with sweet wild blueberries! Do I have you craving one yet?
I’m sure I don’t need to tell you how to eat a scone! But, in case you need some ideas….these are perfect for breakfast, snack or dessert! I may or may not have even had one as part of my lunch after polishing off the main course! Serve them with a bowl of greek yogurt or a few hard boiled eggs (if you are keeping it paleo) for a complete meal! Oh, and if you are trying to win brownie points (or should we say ‘scone points) with a neighbor or friend send them some of these! I promise they make all forgiven! The cure to life’s problems, Wild Blueberry Coconut Scones. Need I say more?
What is one dessert or treat you remember from your childhood?
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